Chocolate Chip Bundt Cake with Espresso Drizzle Recipe

Introduction

The Chocolate Chip Bundt Cake with Espresso Drizzle is the perfect indulgence for chocolate lovers. This cake boasts a moist, tender crumb filled with chocolate chips in every bite. Topped with a luxurious espresso-infused glaze, it brings a sophisticated coffee flavor that perfectly complements the rich sweetness of the cake. This show-stopping dessert is ideal for gatherings, holidays, or simply when you want to treat yourself to something extraordinary. The deep chocolate flavor combined with the bold espresso glaze makes this Bundt cake a must-try for any dessert enthusiast.

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Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup whole milk

For the Espresso Drizzle:

• 1 cup powdered sugar
• 2 tablespoons strong brewed espresso (or 2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water)
• 1 teaspoon vanilla extract

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Preparation

Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or non-stick spray, ensuring all crevices are coated. Dust lightly with flour and tap out any excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs

Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue to mix.

Step 5: Incorporate Sour Cream and Milk

Reduce the mixer speed to low and add the sour cream, followed by half of the flour mixture. Pour in the milk gradually, then add the remaining flour mixture. Mix until just combined; do not overmix.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips using a spatula. Make sure the chocolate chips are evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert the Bundt pan onto a wire rack to release the cake and allow it to cool completely.

Step 9: Prepare the Espresso Drizzle

In a small bowl, whisk together the powdered sugar, espresso, and vanilla extract until smooth. The consistency should be pourable but not too thin.

Step 10: Drizzle the Glaze

Once the cake has cooled, drizzle the espresso glaze over the top, allowing it to cascade down the sides of the Bundt cake. Let the glaze set for 10-15 minutes before serving.

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Cooking Notes

• Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smooth batter and even baking.
• Chocolate Chips: Toss the chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom.
• Bundt Pan: Grease and flour the Bundt pan thoroughly to avoid sticking. Silicone Bundt pans may not require flouring, but double-check the manufacturer’s recommendations.

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Serving Suggestions

• Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a hot cup of espresso or a latte for a complementary coffee flavor.
• For a festive touch, garnish with chocolate shavings or a dusting of cocoa powder.

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Tips

• Make-Ahead Option: This cake can be made a day in advance. Store it in an airtight container at room temperature, and glaze it just before serving.
• Espresso Substitution: If you don’t have espresso, use strong brewed coffee instead.
• Glaze Consistency: If the glaze is too thick, add a little more espresso. If it’s too thin, add more powdered sugar until the desired consistency is reached.
• Storing the Cake: Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. It can also be frozen (without glaze) for up to 3 months.

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Prep Time:

• Prep Time: 20 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 20 minutes

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Nutritional Information (Per Serving):

• Calories: 390
• Protein: 5g
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 35g

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Conclusion

The Chocolate Chip Bundt Cake with Espresso Drizzle is a decadent dessert that combines the classic flavors of chocolate and coffee in a delightful way. This cake is sure to impress your guests with its rich taste and beautiful presentation. Whether you’re celebrating a special occasion or simply craving something sweet, this Bundt cake is the perfect choice. It’s easy to make, visually stunning, and utterly delicious.

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